Studies on Preparation of Gulabjamun Blended with Wheat Bran

The Gulabjamun were prepared from Khoa of buffalo milk blended with wheat bran in different proportion such as (T₁) 0.2 per cent wheat bran by weight of milk, (T₂) 0.4 per cent wheat bran by weight of milk, (T₃) 0.6 per cent wheat bran by weight of milk and compared with control T0 (without wheat bran) for its acceptability. The average chemical composition of control Gulabjamun (T₀) and Gulabjamun blended with wheat bran 0.2 per cent (T₁), 0.4 per cent (T₂), 0.6 per cent (T₃) are as moisture 27.12, 27.42, 28.00 and 28.30 per cent, fat 14.89, 15.00, 15.17 and 15.37 per cent, protein 13.72, 14.00, 14.28 and 14.56 per cent, ash 2.95, 2.76, 2.55 and 2.32 per cent, fibre 0.55, 1.46, 2.32 and 3.25 per cent, carbohydrate 41.32, 40.82, 40.00 and 39.45 per cent and total solid 72.88, 72.58, 72.00 and 71.70 per cent, respectively. The sensory score for overall acceptability of control Gulabjamun (T₀) and Gulabjamun blended with wheat bran treatment T₁, T₂ and T₃ are 8.62, 8.52, 8.43 and 8.30, respectively. Gulabjamun was evaluated for textural properties viz., hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness in control T₀ was 2.157, 0.2673, 0.061, 18.391, 0.5765 and 10.602, for treatment T₁ was 2.097, 0.2767, 0.059, 16.621, 0.5802 and 9.643, for treatment T₂ was1.968, 0.2717, 0.050, 15.037, 0.5347 and 8.040, for treatment T₃ was 1.843, 0.2553, 0.016, 16.546, 0.4705 and 7.784, respectively. Cost of production of 1 kg Gulabjamun (T₀) and Gulabjamun blended with wheat bran of treatment T₁, T₂ and T₃ were Rs. 219.46, 218.00, 216.26 and 214.69, respectively.